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NUTR 471 - Institutional Foodservice Procurement and Production (3). |
Description: Principles of menu planning, quantity food purchasing, production and service.
Notes: Offered in spring.
Prerequisites: NUTR 221, 231, and 232; NUTR 371 with a grade of C or higher; and completion of general education mathematics and technology requirements.
3.000 Credit hours 3.000 Lecture hours 0.000 Lab hours 0.000 Other hours Levels: Undergraduate Schedule Types: Independent Study/Research, Lecture Human Nutrition Department Prerequisites: Prerequisite for NUTR 471 General Requirements: Course or Test: NUTR 221 Minimum Grade of D- May not be taken concurrently. and Course or Test: NUTR 231 Minimum Grade of D- May not be taken concurrently. and Course or Test: NUTR 232 Minimum Grade of D- May not be taken concurrently. and Course or Test: NUTR 371 Minimum Grade of C May not be taken concurrently. and Course Attribute: QUAN Required Courses: 1 Minimum Grade of D- May not be taken concurrently. and Course Attribute: TECH Required Courses: 1 Minimum Grade of D- May not be taken concurrently. |
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